The secret ingredient I added at the end, increases the richness, though it's still hard to tell exactly what it is. The taste tester couldn't figure it out. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, if you love honest and unpretentious food talk with a bit of sarcasm be sure to check out our podcast RUclips channel: www.youtube.com/@sipandfeastpodcast
I love that you just get into the recipe. I get so tired of people talking about their grandmas, uncles, brothers, sister in laws, their laundry, what they did last Columbus Day….. gonna try this recipe, again thanks for getting into the recipe!!!
I am grateful for the folks that have all their ingredients pre-chopped and ready to go. NOTHING is more boring than watching someone chop veggies while some soundtrack is on in the background.
I know what you mean. I used to enjoy Lydia Bastianich's show on PBS when it was chiefly about cooking. Now with her always showing off her family on Facebook, it's like watching an Italian-American Hyacinth Bucket haranguing everyone about Sheridan. Her RUclips cooking sessions are still enjoyable.
My wife and I are vacationing in Tuscany. Couldn’t miss my Thursday not so guilty pleasure. And to my surprise, a classic French dish. Life is more than good. Keep up the amazing work Jim and Tara. Bravo🇭🇺
Made this recipe tonight for my wife and kid. Everyone enjoyed it very much and had a wonderful evening at the dinnertable with a glass of wine. Thanks for the inspiration! Greetings from the Netherlands.
I love the juxtaposition of the French recipe with the plaid shirt and the plaid chair in the background. This is one of the things that makes your channel special.
I just came here to tell you that your channel became my favorite Channel on youtube for making recipes and recreating them at home. Not only do you make it doable for people at home, the explanation of how and why's is really what helps homecooks get better at cooking. This dish is one that i would really want to make. So my sunday is basically gone now, thank you 😂
I made this today. Dear Lord, amazing! I saw this video randomly yesterday and tomorrow I have a friendly dinner and according to the written recipe, is better to prepare the day before so it has time to develop flavor to the fullest! I trusted the process and added a little chocolate and turned out AMAZING. The only difference is that I did not use fresh thyme, i had only dried, and that I had to add extra olive oil after the bacon, because my bacon did not had much fat to give..perhaps that is because of the percentage of fat on each brand. And I live in Greece so maybe is really different. Other than that, i highly suggest you follow exactly the steps, and the result will not dissapoint you. Greetings from Greece!
A rooster is used because it's pesant food. A rooster is only kept for breading and protecting the flock, otherwise all males are killed when identified as such. Fryer hens are only ~3 months old when "harvested". A rooster would average 5 years old when it was "replaced". The age makes the bird quite tough so it has to be cooked like this in order to even be edible.
I agree with your comment but having made this many times over the years, with rooster and hens, Ì think roosters have a more gamey taste. I personally prefer roosters, but almost impossible to get nowadays for the reasons you said.
This dude just made a classical French meal with French words but made it so American and easy. This is the only video I had to watch and subscribed immediately. Makes a tough dish for the un trained very easy
Great show! Gonna do the recipe. I first heard of that recipe from the movie "Donnie Brosco". James is THE MAN. This kid loves food and loves workin with his Dad. The whole family is great together! Y'all make me want to cook!! Keep it up!!
I see Julia Child instructs to cut bacon in lardons and simmer in 2quarts of water for 10 mins, rinse in cold water, pat dry. Sauté the bacon in hot butter until very lightly brown…. Ensuring less salt in the dish - “Mastering the art of French cooking”
Lucinda, You just gave me an idea, I'm going to pretend to be making a video and have my grandson " taste test " for vegetables. He won't eat them otherwise but, if I tell him it's for a video I think he will . 😊
French here!! Congrats for using chocolate!! In my family we use to eat coq au vin with tagliatelle pasta or boiled potatoes ! You can cut the garlic to half the portion here.
@@ceciledeloyer4017 Pas seulement, je trouve que cela donne aussi un plus grande richesse à la sauce en mariant le vin au chocolat. Après il ne faut pas en mettre beaucoup non plus.
I have a question for you, Frenchman. I've heard about your hot chocolate over there being absolutely wonderful, do you actually just melt chocolate, how is it done?
@@vulgarprophet2689 Hello. It depends if you use cacao powder or real chocolate. If you use cacao powder you can start to heat your milk up and when it starting to be hot (not boiling) you can mix the powder (if it's too cold you will get chunks). If you use real chocolate, cut it into small pieces as much as you like and then you put them in a cup and you add hot milk and then you mix it with a spoon until you reach a smooth texture. You can do it in the pot of milk as well but off heat of course. Using real dark chocolate is way better then the powder of course. Please note that if you use plant based milks, the flavour will be different but mixing a third of your (oat or cow) milk with hazelnut milk will give a very nice nutella style flavour without it being too overwhelming.
Big yes to the food processor! We pulse until the veg are so small, they melt into our Bolognese sauce. I'm going to make this soon, it's been on my "to do" list for years and yours looks amazing.
Coq au vin is my favorite chicken recipe of all time! I have tried 8-9 recipes that I have found and my favorite is the tried and true food wishes w chef John with his 3x fond technique which I love love love. I need to try this recipe now! Especially since you said the word fond 😅
James is growing into a wonderful young man. What a wonderful rich recipe. I would never think of placing a 1/2 ounce of chocolate into the sauce. Thank you for the recipe and look forward to making it. Have an awesome day.
I simply ask ahead of time, before I even cook a meal, if anyone has any food allergies. I am allergic to shellfish so I always mention that when I get invited to dinner. @@mikeking822
I made a really good version of coq au vin this week but with white wine (sauv blanc), dijon mustard. Leeks & onions. Finish up with some tarragon. It was amazing. Future episode idea.
Absolutely love your scattershot approach to the recipes. You understand and unapologetically acknowledge that this is home cooking and you can sort of flavor it as you please as long as you get the base technique right
OMG!!! I made this yesterday for dinner. It was fantastic. I have wanted to make this for years. I have all the cookbooks including Julia's. When you READ the recipes it can be so overpowering I kept putting it off. Then as usual you come along and take the scare out of cooking. So easy to follow and presented with options that allow us to decide some ingredients. I followed your recipe exactly. Thank you again!!!
Many years ago, as a student, I worked in a kitchen - the chefs had a saying - ‘Mise en place - saves my a*s’ - always adhered to that 😃 - great video as always 🎉
I'm blown away by the level of skill and expertise you bring to the kitchen. You make it look easy, but I know it takes a lot of hard work and dedication. 👌🙏🤩
You really shouldn't be. Skimming the fat is silly and accomplishes nothing, "power" reducing the sauce the way he did is foolish considering how worried he is about burning things; especially considering he could have just thickened it with a corn starch or a roux which would have produced a greater yield and a much thicker sauce. He burns his pearl onions and then cooks the mushrooms in the same pot then adds the onions back in, when he could have saved himself a bunch of hassle by just doing the mushrooms first, then dropping the thawed pearl onions in. He did the same thing with his stock and deglazing the pan... just unnecessary work.
It's interesting you have branched out from New York Italian 'chef' to French cuisine! Good for you. Most enjoyable to see how the you tube is expanding. James is your best critic. Always an enjoyable class in cooking.
I enjoy your videos and have learned so much from you. I have made several of your dishes and have loved each one…I love the interaction between you and James and always wait for his review on your dishes and must admit I miss him when he is not there…I appreciate his comments and your family as a whole…
Thanks fo making a mistery dish as such to an easy to follow step by step process. This makes it so easy to create, and this note goes to all of your videos with the signature dishes.
Love it.. so practical, such good sense, HOME cooking. Never tried chocolate in this... My personal tricks.. a few skin on cloves of garlic in the braise, squeezed out into the sauce, for warmth and roundness. If you keep a bottle of dry sherry or Chinese cooking wine around the kitchen, seasoning with a teaspoon or two can sometimes shift a recipe like this in a really good direction.
Prepared this evening. The most delicious chicken dish I remember having. Best 5$ on a supermarket drum pack ever spent. Great tips on working up fond away from the main event. I added a little jarred duck fat to the bacon to keep those batches moving along. My wife and I have been doing recipes back to back since discovering your channel. Thank you.
This dish is much more than the sum of its modest parts. It's one of those cases where someone with limited culinary skill can seem like a gourmet and really impress people.
Look how much our boy James is growing and maturing! I know there is a daughter too because I saw her once on an earlier video or the website. ❤ I'm making this ASAP. It would be nice to know what sides you pair your dishes with when you cook these recipes. Thanks
I am looking forward to making this. I feel like I was in a rut with chicken. We don't like breasts,but like legs and thighs. Thanks for the great channel!
Hi, I'm from Belgium, neighbour off France :)) and i have to say.... i tried your recipe and i really like it. I had this in France, Belgium and now your way... I find you to be a great teacher :)
My mom taught me how to cook when I was a teenager. You have taught how to be a better cook and try new things to cook. Thanks for another good video..
Loved this recipe! Definitely going to try it. Winter is on its way and your dishes have been hearty, rustic and perfect for the cold days ahead! Thank you again!
Just watching in Ireland. Love this channel and your recipes. The "fond" is hilarious! Really enjoy your videos and your family interactions too. Of course your recipes are delicious and you make thsm so easy to follow
I love your videos. I followed the one for beef bourguignon and it turned out -perfect-. I used alcohol free wine (alcohol sensitivity so can't take risks) and it was a big hit for a friend who thought she couldn't enjoy such dishes. Your tips are excellent and you make these kinds of recipes accessible to home cooks! I will try this one. Thank you!
Very well made and captivating videos, thank you. Several years ago I was introduced to a solution to the skin or no skin conundrum. Braised skin, including gumbos, are gooey and usually pulled off in the plate. Instead, I fry the skin in the bacon grease, which renders the fat and flavor. Everyone hangs around while I’m making a gumbo to snack on the fried skin. I then use the combination bacon grease and chicken fat to make the roux. I chop vegetables and prep while the skin is frying, so no real extra effort. Thanks again, I enjoy your channel
I made this dish tonight for my family. It was amazing. I did let the chicken rest in the wine overnight in the refrigerator. Everyone was very impressed. Thank you.
I’ve loved coq au vin since I was a little girl … my Dad would take us into LA across from Chinatown where there used to be the French Quarter … to an old French restaurant … PAX’s… They served everything family style in large steaming bowls & platters … baskets of fresh French Bread😋… oh my gosh… The memories !!! We always had coq au vin with green salad & potatoes with green beans or sometimes broccoli … nothing like it !!! I learned to make it when I wanted to share such a tasty delight with my own family … and have made it for decades … But today … I have learned some wonderful tips to make mine even better !!! THANK YOU JAMES😉
I realised how important it is for me to hear the reasoning for basically anything in a recipe. Why is the thyme bundled up? How much flour do I need? Not always are there exact numbers needed. Thanks again for this realy down to earth cooking video. =)
My mother used to make this when we were young. That is exactly how she used to make it (sans chocolate). She made it with chicken portions and I always wanted a leg. The memory made me almost smell it, again. I salivated. I have never made it myself - too much faff! But, this reminded me so much of a 'lost taste experience', I will have to try it.
Deglazing in between sears/saute isn't horrible, especially if u use too high a heat. Great cook and recipe! One pot is mostly for ease but if u want a better garnish and more flavor then use multiple pans.
The secret ingredient I added at the end, increases the richness, though it's still hard to tell exactly what it is. The taste tester couldn't figure it out. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, if you love honest and unpretentious food talk with a bit of sarcasm be sure to check out our podcast RUclips channel: www.youtube.com/@sipandfeastpodcast
Hey man, use that secret ingredient in chili too! I use dutch process cocoa powder personally, but I'm certain the cocoa butter would be welcome.
@matthewlawton9241 I do use it in chili! Check out the chili episode if you want to see.
Mole I see....
You can't get a mole too salty... chicken and tomato is mole as soon as you add chocolate, but you don't need it. It's a 10 either way.
I use it in my taco meat.@@SipandFeast
My guy is cosplaying his chair
I kept thinking it was an extra shirt hanging over the side; dude knows what he likes
Eagled-eyed!! Well done, mate.
I just caught it😂😂
😂😂😂😂
That's for when VP-Elect Vance comes to visit. I'm sure that Jim isn't going to throw him out like the Pittsburgh pizzeria.
I love that you just get into the recipe. I get so tired of people talking about their grandmas, uncles, brothers, sister in laws, their laundry, what they did last Columbus Day….. gonna try this recipe, again thanks for getting into the recipe!!!
I am grateful for the folks that have all their ingredients pre-chopped and ready to go. NOTHING is more boring than watching someone chop veggies while some soundtrack is on in the background.
I know what you mean. I used to enjoy Lydia Bastianich's show on PBS when it was chiefly about cooking. Now with her always showing off her family on Facebook, it's like watching an Italian-American Hyacinth Bucket haranguing everyone about Sheridan. Her RUclips cooking sessions are still enjoyable.
the father & son interaction is the best part of the video
My wife and I are vacationing in Tuscany. Couldn’t miss my Thursday not so guilty pleasure. And to my surprise, a classic French dish. Life is more than good. Keep up the amazing work Jim and Tara. Bravo🇭🇺
The Italian version is called Gadduzzu ‘Mbriacu (Drunken rooster).
Cheers from California, USA and wishing I were in Tuscany.
Made this recipe tonight for my wife and kid. Everyone enjoyed it very much and had a wonderful evening at the dinnertable with a glass of wine. Thanks for the inspiration! Greetings from the Netherlands.
I love the juxtaposition of the French recipe with the plaid shirt and the plaid chair in the background. This is one of the things that makes your channel special.
I just came here to tell you that your channel became my favorite Channel on youtube for making recipes and recreating them at home.
Not only do you make it doable for people at home, the explanation of how and why's is really what helps homecooks get better at cooking.
This dish is one that i would really want to make.
So my sunday is basically gone now, thank you 😂
I made this today. Dear Lord, amazing! I saw this video randomly yesterday and tomorrow I have a friendly dinner and according to the written recipe, is better to prepare the day before so it has time to develop flavor to the fullest! I trusted the process and added a little chocolate and turned out AMAZING. The only difference is that I did not use fresh thyme, i had only dried, and that I had to add extra olive oil after the bacon, because my bacon did not had much fat to give..perhaps that is because of the percentage of fat on each brand. And I live in Greece so maybe is really different. Other than that, i highly suggest you follow exactly the steps, and the result will not dissapoint you. Greetings from Greece!
Fellow Long Islander here who just found your Channel. That looks great, thanks for the video!
Your version is rich and delicious looking. I've made this dish for 42 years and I love it every time I make it.
Me too! 42 years! A reliable delicious 1 pan meal.
A rooster is used because it's pesant food. A rooster is only kept for breading and protecting the flock, otherwise all males are killed when identified as such. Fryer hens are only ~3 months old when "harvested". A rooster would average 5 years old when it was "replaced". The age makes the bird quite tough so it has to be cooked like this in order to even be edible.
I agree with your comment but having made this many times over the years, with rooster and hens, Ì think roosters have a more gamey taste. I personally prefer roosters, but almost impossible to get nowadays for the reasons you said.
Thanks
Thanks so much!
This dude just made a classical French meal with French words but made it so American and easy. This is the only video I had to watch and subscribed immediately. Makes a tough dish for the un trained very easy
James is a no-nonsense reviewer. He keeps you on your toes. Fantastic. Maybe we could have a "James' score" for future recipes. :)
Great show! Gonna do the recipe. I first heard of that recipe from the movie "Donnie Brosco". James is THE MAN. This kid loves food and loves workin with his Dad. The whole family is great together! Y'all make me want to cook!! Keep it up!!
Thank you. I agree Tara, he said it three times! God Bless and stay safe.
if you find its a little to salty when you reduce it add half a peeled large potato in, and take it out once reduced. It will absorb some of the salt
I see Julia Child instructs to cut bacon in lardons and simmer in 2quarts of water for 10 mins, rinse in cold water, pat dry. Sauté the bacon in hot butter until very lightly brown…. Ensuring less salt in the dish - “Mastering the art of French cooking”
Julia Child's recipes also weren't tested
James is such a lovely kid, honestly you did a great job raising him. Always enjoy him doing the taste test at the end of your videos 😊
Lucinda,
You just gave me an idea, I'm going to pretend to be making a video and have my grandson " taste test " for vegetables. He won't eat them otherwise but, if I tell him it's for a video I think he will . 😊
French here!! Congrats for using chocolate!! In my family we use to eat coq au vin with tagliatelle pasta or boiled potatoes ! You can cut the garlic to half the portion here.
Le chocolat sert à donner uniquement de la brillance à la sauce 😊
@@ceciledeloyer4017 Pas seulement, je trouve que cela donne aussi un plus grande richesse à la sauce en mariant le vin au chocolat. Après il ne faut pas en mettre beaucoup non plus.
I have a question for you, Frenchman. I've heard about your hot chocolate over there being absolutely wonderful, do you actually just melt chocolate, how is it done?
@@vulgarprophet2689 Hello. It depends if you use cacao powder or real chocolate. If you use cacao powder you can start to heat your milk up and when it starting to be hot (not boiling) you can mix the powder (if it's too cold you will get chunks). If you use real chocolate, cut it into small pieces as much as you like and then you put them in a cup and you add hot milk and then you mix it with a spoon until you reach a smooth texture. You can do it in the pot of milk as well but off heat of course. Using real dark chocolate is way better then the powder of course. Please note that if you use plant based milks, the flavour will be different but mixing a third of your (oat or cow) milk with hazelnut milk will give a very nice nutella style flavour without it being too overwhelming.
@@ren2704 I will try this during the holidays, thank you.
Jim & Tara, this recipe looks fabulous. Thanks.
Big yes to the food processor! We pulse until the veg are so small, they melt into our Bolognese sauce. I'm going to make this soon, it's been on my "to do" list for years and yours looks amazing.
Coq au vin is my favorite chicken recipe of all time! I have tried 8-9 recipes that I have found and my favorite is the tried and true food wishes w chef John with his 3x fond technique which I love love love. I need to try this recipe now! Especially since you said the word fond 😅
Looking forward to your experience! Love Food Wishes as well
Love, love Chef John on Food Wishes:)
in all fairness, french cooking without fond would barely be cooking :)
In all fairness, fond is in all styles of cooking.
James is growing into a wonderful young man. What a wonderful rich recipe. I would never think of placing a 1/2 ounce of chocolate into the sauce. Thank you for the recipe and look forward to making it. Have an awesome day.
its a good trick for any stew
I simply ask ahead of time, before I even cook a meal, if anyone has any food allergies. I am allergic to shellfish so I always mention that when I get invited to dinner. @@mikeking822
i add a little cocoa powder to my chilli and it tastes amazing
I made a really good version of coq au vin this week but with white wine (sauv blanc), dijon mustard. Leeks & onions. Finish up with some tarragon. It was amazing. Future episode idea.
Yum can I have the recipe please 😋
I usually make mine with white wine too! I made it with red wine just once, and the dish turned out purple!!! 🤷♀️
Gross, hard pass... This is like some bastardized wannabe chef, SAHM version.
Absolutely love your scattershot approach to the recipes. You understand and unapologetically acknowledge that this is home cooking and you can sort of flavor it as you please as long as you get the base technique right
OMG!!! I made this yesterday for dinner. It was fantastic. I have wanted to make this for years. I have all the cookbooks including Julia's. When you READ the recipes it can be so overpowering I kept putting it off. Then as usual you come along and take the scare out of cooking. So easy to follow and presented with options that allow us to decide some ingredients. I followed your recipe exactly. Thank you again!!!
I love how your chair matches most of your shirts. And your recipes, those are good too.
Loved your tips on de-fatting with a paper towel and using a wooden spoon to measure your sauce quantity before reducing!!
Many years ago, as a student, I worked in a kitchen - the chefs had a saying - ‘Mise en place - saves my a*s’ - always adhered to that 😃 - great video as always 🎉
I love your attention to details. You're very good at breaking specific steps down for "amature" cooks that come here.
wonderful recipe and your teaching is superb!
I'm blown away by the level of skill and expertise you bring to the kitchen. You make it look easy, but I know it takes a lot of hard work and dedication. 👌🙏🤩
Thanks so much.
You really shouldn't be. Skimming the fat is silly and accomplishes nothing, "power" reducing the sauce the way he did is foolish considering how worried he is about burning things; especially considering he could have just thickened it with a corn starch or a roux which would have produced a greater yield and a much thicker sauce. He burns his pearl onions and then cooks the mushrooms in the same pot then adds the onions back in, when he could have saved himself a bunch of hassle by just doing the mushrooms first, then dropping the thawed pearl onions in. He did the same thing with his stock and deglazing the pan... just unnecessary work.
@@leborhal7450 jeez
@@leborhal7450the expert is clearly this person. Follow their recipes and videos for how to be the expert….. oh wait!
It's interesting you have branched out from New York Italian 'chef' to French cuisine! Good for you. Most enjoyable to see how the you tube is expanding.
James is your best critic. Always an enjoyable class in cooking.
Videos are always done professionally. I like that you always give options to add or reduce ingredients. Nice Job.
I enjoy your videos and have learned so much from you. I have made several of your dishes and have loved each one…I love the interaction between you and James and always wait for his review on your dishes and must admit I miss him when he is not there…I appreciate his comments and your family as a whole…
My Mom is from Belgium and she always makes the mushrooms and pearl onions separately. Yummy recipe!
you are good.....35 years in the kitchen and I still have something to learn...thanks for that..
Thanks fo making a mistery dish as such to an easy to follow step by step process. This makes it so easy to create, and this note goes to all of your videos with the signature dishes.
Love it.. so practical, such good sense, HOME cooking. Never tried chocolate in this... My personal tricks.. a few skin on cloves of garlic in the braise, squeezed out into the sauce, for warmth and roundness. If you keep a bottle of dry sherry or Chinese cooking wine around the kitchen, seasoning with a teaspoon or two can sometimes shift a recipe like this in a really good direction.
I’m from Northport. Know all stores you mention. You’re a breath of fresh air.
Very nice recipe, you went step by step which is really helpful. Thanks for sharing.
Prepared this evening. The most delicious chicken dish I remember having. Best 5$ on a supermarket drum pack ever spent. Great tips on working up fond away from the main event. I added a little jarred duck fat to the bacon to keep those batches moving along. My wife and I have been doing recipes back to back since discovering your channel. Thank you.
chocolate in savory dishes is a killer secret ingredient. I always had a little unsweetened cocoa powder to my chili and my wife loves it!
This dish is much more than the sum of its modest parts. It's one of those cases where someone with limited culinary skill can seem like a gourmet and really impress people.
I love your show. Very informative and your family is delightful.
Look how much our boy James is growing and maturing! I know there is a daughter too because I saw her once on an earlier video or the website. ❤
I'm making this ASAP. It would be nice to know what sides you pair your dishes with when you cook these recipes. Thanks
I’m a fan of this channel. Simple tasty recipes. This is my second recipe on your channel I’m making.
Love your channel and your recipes! We dipped into the high twenties last night……perfect time for this dish! Plus, I learned a new “F” word. 😊
Made this last night. Absolutely amazing.
Brilliant. I used your beef bourguignon method on Friday and was delighted with the result.
I am looking forward to making this. I feel like I was in a rut with chicken. We don't like breasts,but like legs and thighs. Thanks for the great channel!
Thanks so much! I'm pretty confident that you will enjoy this one. Enjoy!
@SipandFeast,it was delicious! You ought to get a book deal!
Every time I make one of your recipes it becomes the new family favourite.
I am trying this today. I just got all my food prepped and the chicken sitting in wine. We will see.👍🏻
Hi,
I'm from Belgium, neighbour off France :)) and i have to say.... i tried your recipe and i really like it. I had this in France, Belgium and now your way...
I find you to be a great teacher :)
Looks great! I'm always looking for recipes for cooler weather and this will go into my rotation. Thanks, S&F team.
I love your videos. You and your family are so helpful. Thank you.
Jim, you take all the anxiety out of French recipes. I’ll fix this tomorrow! Merci bien, monsieur!
First video of your channel I've come across. Great content! From the video quality to the simple direction easy to follow. Subscribed
My favorite cooking channel by far! The "taste tester" going for the chocolate is awesome :)
I just discovered this channel. Love it! Classic recipes.
My mom taught me how to cook when I was a teenager. You have taught how to be a better cook and try new things to cook. Thanks for another good video..
I love that you’re matching the chair
Coq Au Vin! Excellent! Nice choice Jim, James and Tara! Next try making a Tourtière 🥰
Loved this recipe! Definitely going to try it. Winter is on its way and your dishes have been hearty, rustic and perfect for the cold days ahead! Thank you again!
Supreme comfort food. Thanks!!
Just watching in Ireland. Love this channel and your recipes. The "fond" is hilarious! Really enjoy your videos and your family interactions too. Of course your recipes are delicious and you make thsm so easy to follow
Love this.
You Rock Jim!
This is one of the best dishes in the history of food.
I love your videos. I followed the one for beef bourguignon and it turned out -perfect-. I used alcohol free wine (alcohol sensitivity so can't take risks) and it was a big hit for a friend who thought she couldn't enjoy such dishes. Your tips are excellent and you make these kinds of recipes accessible to home cooks! I will try this one. Thank you!
This looks perfect for this time of year here in the UK. That’s for the great content as always!
Very well made and captivating videos, thank you. Several years ago I was introduced to a solution to the skin or no skin conundrum. Braised skin, including gumbos, are gooey and usually pulled off in the plate. Instead, I fry the skin in the bacon grease, which renders the fat and flavor. Everyone hangs around while I’m making a gumbo to snack on the fried skin. I then use the combination bacon grease and chicken fat to make the roux.
I chop vegetables and prep while the skin is frying, so no real extra effort.
Thanks again, I enjoy your channel
Where have you been all my life? Such great recipes and videos.
Your video editing and presentational skills are terrific. Great recipe. Thanks
I love to see James’s reaction every time.
I use low sodium bacon cause of heart conditions with a couple of us in the household. Never had a problem with too salty using maximum bacon.
Sauce looks amazing.
I made this dish tonight for my family. It was amazing. I did let the chicken rest in the wine overnight in the refrigerator. Everyone was very impressed. Thank you.
This looks delicious! I can't wait to try it. All of your cooking videos are terrific Jim. Your Beef Stroganoff recipe was amazing too. Regards.
Adding the chocolate takes this to whole new level!
Mise en place and FOND! Yea!
I’ve loved coq au vin since I was a little girl … my Dad would take us into LA across from Chinatown where there used to be the French Quarter … to an old French restaurant … PAX’s…
They served everything family style in large steaming bowls & platters … baskets of fresh French Bread😋… oh my gosh…
The memories !!! We always had coq au vin with green salad & potatoes with green beans or sometimes broccoli … nothing like it !!!
I learned to make it when I wanted to share such a tasty delight with my own family … and have made it for decades …
But today … I have learned some wonderful tips to make mine even better !!!
THANK YOU JAMES😉
Looks fantastic! It's on my to-cook list.
Can't wait to try this for the weekend!
So freaking delicious. Great recipe.
Dude! You nail your content and presentation. I'm subbin'.
I finally made this and just had to come and tell you that it was amazing!
James, solid work, thx!
Looks so yummy, will try to make it.
Love your videos - James is growing up so quickly!
James gave it a 9, impressive! I enjoyed seeing your version of this recipe, and will give it a go at some point, cheers!😎👍
You said fond!!!! Congrats!!!!
your recipes and videos are great. Hoping you reach a million subscribers soon,
I realised how important it is for me to hear the reasoning for basically anything in a recipe. Why is the thyme bundled up? How much flour do I need?
Not always are there exact numbers needed. Thanks again for this realy down to earth cooking video. =)
James is definitely the coolest kid on RUclips!!!!
Looks delicious thanks for posting!
My mother used to make this when we were young. That is exactly how she used to make it (sans chocolate). She made it with chicken portions and I always wanted a leg. The memory made me almost smell it, again. I salivated.
I have never made it myself - too much faff! But, this reminded me so much of a 'lost taste experience', I will have to try it.
Thank you so much for sharing this recipe and it looks delicious 😋 ❤
Deglazing in between sears/saute isn't horrible, especially if u use too high a heat. Great cook and recipe! One pot is mostly for ease but if u want a better garnish and more flavor then use multiple pans.